Quality And Stability Of Duck Sausages

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dc.contributor.author., Muthia Dewi
dc.date.accessioned2019-06-25T07:19:04Z
dc.date.available2019-06-25T07:19:04Z
dc.date.issued2012-06
dc.description.abstractA study on quality physicochemical, textural, sensory attributes and stability of duck sausage has been conducted with respect to the following these objectives: 1) to study the effects of different flours (tapioca, wheat, sago and potato) on duck sausage quality; 2) to evaluate the effects of combination of tapioca flour or sago flour and egg white powder (EWP) in duck sausage making; and 3) to compare the effects of adding garlic (fresh and powder) on duck sausage quality during refrigerated storage. In Experiment 1, the production of duck sausage with different type of flours (tapioca, wheat, sago and, potato) showed significant difference (P > 0.05) on protein, fat, ash and carbohydrate contents. Duck sausage with tapioca flour added gave a higher lightness (L*) and redness (a*) values compared to other samples. Hardness of duck sausage with wheat flour added was significantly higher (P < 0.05) than other samples. Duck sausage with sago flour added gave higher folding test, springiness and more acceptable on sensory evaluation compared to other samples. In Experiment 2, combination use of tapioca or sago flour and EWP has significantly increased (P < 0.05) the moisture, protein and fat contents, folding test, cooking yield, water holding capacity (WHC), lightness (L*) and redness (a*) values, moisture retention and fat retention capacity in duck sausages. However, the ash and carbohydrate contents of duck sausages prepared using flours and EWP have significantly decreased as compared to their counterparts without EWP. There was no significant difference (P > 0.05) in hardness and cohesiveness among all the samples examined but significant differences (P < 0.05) occurred in springiness, chewiness and gumminess.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8379
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectQuality and stability ofen_US
dc.subjectduck sausagesen_US
dc.titleQuality And Stability Of Duck Sausagesen_US
dc.typeThesisen_US
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